New York City designer Pam Geren creates custom and made to order chef jackets for professional and home chefs.
Bridge Kitchenware is New York’s leading store for everything from copper pots to popover cups.
Calphalon makes high-quality hard-anodized aluminum, stainless steel, and non-stick cookware, as well as other accessories.
Demarle’s Silpat nonstick baking mats (use them to line pans without greasing) and flexible Flexipan baking molds are some of the best recently invented products for home bakers.
This company recreates historic molds and cookie cutters that are essential for recreating traditional cookies such as speculaas.
This 75-year-old German company makes all kinds of bakeware for the home baker. Kaiser invented the springform pan.
KitchenAid makes all sorts of nifty equipment, including their famously reliable electric mixers.
Nordicware offers various types of equipment and is one of the best places to find krumkake irons.
This is another nationwide chain with a good selection of general cookware, including baking pans and decorating equipment.
This is the web site for the upscale chain of Williams-Sonoma stores. You can also request a catalog on-line.
The Baker’s Catalogue (also available as a printed catalogue) is a leading source for general baking ingredients and equipment. Such esoteric ingredients as pearl sugar, candied fruit and oil of cinnamon are available.
New York Cake Supplies boasts a full line of pans, decorating equipment, chocolate. Also, sanding sugar, colored sugar, molds, Silpat nonstick baking mats, offset spatulas and madeleine pans.
This is the web site for Royal Pacific Foods, a company that sells ginger in every form imaginable: dried, crystallized, in syrup, and even pickled.
King Arthur sells wheat flours, flours made from other grains, and nut flours, as well as equipment for baking bread, pizza, and other baked goods.
Nielsen Massey bottles a range of high quality vanilla extracts, including those from Madagascar, Mexico, and Tahiti. They also have vanilla paste and powder.
Penzeys sells more than 250 varieties of herbs, spices, and seasonings. It is a good source for extracts and crystallized ginger.
Sweet Celebrations (formerly Maid of Scandinavia) provides decorating supplies and equipment for candy and cakes. Its products include sanding sugar, nonpareils, and conical and cylindrical metal forms for cream horns and cannoli.
The American Almond Products Company sells nut butters, nut pastes and nut flours. They also offer one-pound cans of almond paste, which can be hard to locate.
The Cultured Cup sells specialty teas and coffees and accessories for preparing them, as well as chocolate.
Guittard offers a range of interesting chocolate products, including seven different types of baking chips.
Kalustyan’s, a store in New York’s “Curry Hill” neighborhood, carries herbs, spices, nuts, and seeds, as well as several varieties of soy sauce and mirin.
Myer’s of Keswick, a British outpost in New York City, has a wide selection of British products, including Lyle’s Golden Syrup.
Scharffen Berger makes and sells numerous chocolates and chocolate baking products, including cocoa powder. The company is known for its dark chocolate in particular.
Sepp Leaf Products makes gold leaf suitable for decorating baked goods.
Valrhona makes excellent chocolate blocks and bars for baking, as well as cocoa.
Other Interesting Culinary Sites
The Institute of Culinary Education (formerly Peter Kump’s New York Cooking School) is one of the country’s oldest and most prestigious cooking schools and occupies more than 26,000 square feet in the center of Manhattan. I am the school’s Director of Pastry & Baking Programs, and I teach there very frequently. It offers career programs, as well as over 1,000 recreational classes annually. In addition to training hundreds of future chefs and thousands of recreational cooks, the Institute of Culinary Education runs the largest private cooking party program in the nation and frequently functions as a meeting site for press and trade events.
This all-purpose site has recipes and tips. You can also view several videos of myself and other chefs – a great way to learn new techniques.
Arthur Schwartz, aka “The Food Maven,” is the author of Naples at Table, as well as three other cookbooks. His site offers recipes and useful restaurant information for both the New York area and Italy.
This store is my source for the antiquarian and out-of-print cookbooks I collect and use for research.
This Condé Nast food site combines recipes from past issues of Bon Appetit and Gourmet with original content such as cookbook reviews, chef profiles, and restaurant recommendations.
A trade magazine for pastry and baking professionals, Pastry Art & Design includes recipes, techniques, equipment reviews, and interviews with top professionals.
This site has lots of recipes, as well as news from the food world and interviews with well-known personalities. You can use the job finder to look for employment in the culinary field.